Add, as the case may be, sufficient liquid to boil the rice till it is thoroughly tender and soft.

Now place it in a large bowl, and with a wooden spoon mash it till it becomes a sort of firm, compact paste; then take it out and roll it into the shape of a cannon-ball, and having done this, flatten it till it becomes of the shape of the cheeses one meets with in Holland--flat top and bottom, with rounded edges.

You can now ornament the outside by making it resemble a fluted mould of jelly.

The best way of doing this is to cut a carrot in half and scoop out part of the inside with a cheese-scoop, so that the width of the part where it is scooped is about the same as the two flat sides.

Make the outside of the rice perfectly smooth with the back of a wooden spoon.